Gluten Free Gingerbread Cookies
Gluten free flour mix
100 g wholemeal rice flour
75 g buckwheat flour
50 g ground almonds
75 g corn starch
5 g psyllium husk
Ingredients
1 tbsp gingerbread spice
1/2 tsp baking soda
60 g cane sugar
140 g honey
80 g butter, melted
A pinch of salt
Water if necessary
Method
- Put the flour mixture, salt, sugar, almonds, spice, baking soda, honey and butter in the food processor and blend.
- Roll the dough between two baking papers and let them cool in the fridge or on the terrace for 30 minutes.
- Preheat oven to 180 ° C .
- Cut out desired shapes and bake the cookies in the middle of the oven for about 10-12 minutes.
- Cool them on wire rack.
- The cookies will be hard after baking, but will soften for the next day.